The color contrast of the dark green broccoli and rich orange squash makes a wonderful presentation.

Diet Types: Low Fat, Vegetarian

Ingredients:

1 head broccoli, cut into florettes and stems peeled and 1/4 sliced

1 small winter squash (butternut, hokkaido, buttercup,sweet)

1/2 tablespoon melted butter

salt to taste

Serves: 4

Cooking Time: Under 30 minutes

Instructions:

If steaming squash: Cut into quarters. Scoop out seeds and place in a heavy pot with enough water to reach 1/2" depth. Cover, bring to a boil, reduce heat to low and simmer until tender, about 20 minutes.
If baking squash: Cut squash lengthwise in half. Lightly oil a baking pan and add 1/4 cup water. Invert squash onto pan and bake at 375 until a fork easily pierces skin, about 30 minutes.
Using a pot holder, scoop seeds out of baked squash and discard.
Scoop flesh into a blender and add butter, Sea Salt and enough water to make a sauce-like consistency. Blend until smooth. Adjust seasonings to taste. Serve over lightly steamed broccoli.